Pan Fried Chicken and Colcannon Mash with Onion Gravy

Cut potatoes into small chunks. Place potatoes in a pot and cover with salted water. Bring to a boil and then reduce heat. Cover the pot with a lid and simmer until tender, about 10-15 minutes. Drain the potatoes and then add half the butter. Mash the butter into the potatoes then add the cream and mustard powder (to taste). Mix to combine. Taste and adjust seasoning.

Remove the leaves of the kale from the stalks and chop, discarding the stalks. Shred the cabbage. Slice the spring onions and discard the root. Peel and thinly slice the onion.

Pat the chicken tenderloin dry and season with salt and pepper. Heat a pan over a medium high heat and add a drizzle of olive oil. Place the chicken in a pan and cook each side for 3-4 minutes or until chicken cooked through. Remove from the pan and keep warm.

To the same pan that you cooked the chicken, add some more oil and the remaining butter. When the butter has melted add the cabbage, spring onion, kale and season with salt. Cook for 4-5 minutes on a low-medium heat. Add the veg to the mash and combine.

In the same pan, fry the brown onion for 5 minutes until golden and softened. Add the the rich brown gravy with 3⁄4 cup of water to the pan. Stir until thickened.

Divide the colcannon mash and chicken between serving plates. Top with onion gravy. Enjoy!

Cut potatoes into small chunks. Place potatoes in a pot and cover with salted water. Bring to a boil and then reduce heat. Cover the pot with a lid and simmer until tender, about 10-15 minutes. Drain the potatoes and then add half the butter. Mash the butter into the potatoes then add the cream and mustard powder (to taste). Mix to combine. Taste and adjust seasoning.

Remove the leaves of the kale from the stalks and chop, discarding the stalks. Shred the cabbage. Slice the spring onions and discard the root. Peel and thinly slice the onion.

Pat the chicken tenderloin dry and season with salt and pepper. Heat a pan over a medium high heat and add a drizzle of olive oil. Place the chicken in a pan and cook each side for 3-4 minutes or until chicken cooked through. Remove from the pan and keep warm.

To the same pan that you cooked the chicken, add some more oil and the remaining butter. When the butter has melted add the cabbage, spring onion, kale and season with salt. Cook for 4-5 minutes on a low-medium heat. Add the veg to the mash and combine.

In the same pan, fry the brown onion for 5 minutes until golden and softened. Add the the rich brown gravy with 3⁄4 cup of water to the pan. Stir until thickened.

Divide the colcannon mash and chicken between serving plates. Top with onion gravy. Enjoy!

Cut potatoes into small chunks. Place potatoes in a pot and cover with salted water. Bring to a boil and then reduce heat. Cover the pot with a lid and simmer until tender, about 10-15 minutes. Drain the potatoes and then add half the butter. Mash the butter into the potatoes then add the cream and mustard powder (to taste). Mix to combine. Taste and adjust seasoning.

Remove the leaves of the kale from the stalks and chop, discarding the stalks. Shred the cabbage. Slice the spring onions and discard the root. Peel and thinly slice the onion.

Pat the chicken tenderloin dry and season with salt and pepper. Heat a pan over a medium high heat and add a drizzle of olive oil. Place the chicken in a pan and cook each side for 3-4 minutes or until chicken cooked through. Remove from the pan and keep warm.

To the same pan that you cooked the chicken, add some more oil and the remaining butter. When the butter has melted add the cabbage, spring onion, kale and season with salt. Cook for 4-5 minutes on a low-medium heat. Add the veg to the mash and combine.

In the same pan, fry the brown onion for 5 minutes until golden and softened. Add the the rich brown gravy with 3⁄4 cup of water to the pan. Stir until thickened.

Divide the colcannon mash and chicken between serving plates. Top with onion gravy. Enjoy!

Cut potatoes into small chunks. Place potatoes in a pot and cover with salted water. Bring to a boil and then reduce heat. Cover the pot with a lid and simmer until tender, about 10-15 minutes. Drain the potatoes and then add half the butter. Mash the butter into the potatoes then add the cream and mustard powder (to taste). Mix to combine. Taste and adjust seasoning.

Remove the leaves of the kale from the stalks and chop, discarding the stalks. Shred the cabbage. Slice the spring onions and discard the root. Peel and thinly slice the onion.

Pat the chicken tenderloin dry and season with salt and pepper. Heat a pan over a medium high heat and add a drizzle of olive oil. Place the chicken in a pan and cook each side for 3-4 minutes or until chicken cooked through. Remove from the pan and keep warm.

To the same pan that you cooked the chicken, add some more oil and the remaining butter. When the butter has melted add the cabbage, spring onion, kale and season with salt. Cook for 4-5 minutes on a low-medium heat. Add the veg to the mash and combine.

In the same pan, fry the brown onion for 5 minutes until golden and softened. Add the the rich brown gravy with 3⁄4 cup of water to the pan. Stir until thickened.

Divide the colcannon mash and chicken between serving plates. Top with onion gravy. Enjoy!

Cut potatoes into small chunks. Place potatoes in a pot and cover with salted water. Bring to a boil and then reduce heat. Cover the pot with a lid and simmer until tender, about 10-15 minutes. Drain the potatoes and then add half the butter. Mash the butter into the potatoes then add the cream and mustard powder (to taste). Mix to combine. Taste and adjust seasoning.

Remove the leaves of the kale from the stalks and chop, discarding the stalks. Shred the cabbage. Slice the spring onions and discard the root. Peel and thinly slice the onion.

Pat the chicken tenderloin dry and season with salt and pepper. Heat a pan over a medium high heat and add a drizzle of olive oil. Place the chicken in a pan and cook each side for 3-4 minutes or until chicken cooked through. Remove from the pan and keep warm.

To the same pan that you cooked the chicken, add some more oil and the remaining butter. When the butter has melted add the cabbage, spring onion, kale and season with salt. Cook for 4-5 minutes on a low-medium heat. Add the veg to the mash and combine.

In the same pan, fry the brown onion for 5 minutes until golden and softened. Add the the rich brown gravy with 3⁄4 cup of water to the pan. Stir until thickened.

Divide the colcannon mash and chicken between serving plates. Top with onion gravy. Enjoy!

Cut potatoes into small chunks. Place potatoes in a pot and cover with salted water. Bring to a boil and then reduce heat. Cover the pot with a lid and simmer until tender, about 10-15 minutes. Drain the potatoes and then add half the butter. Mash the butter into the potatoes then add the cream and mustard powder (to taste). Mix to combine. Taste and adjust seasoning.

Remove the leaves of the kale from the stalks and chop, discarding the stalks. Shred the cabbage. Slice the spring onions and discard the root. Peel and thinly slice the onion.

Pat the chicken tenderloin dry and season with salt and pepper. Heat a pan over a medium high heat and add a drizzle of olive oil. Place the chicken in a pan and cook each side for 3-4 minutes or until chicken cooked through. Remove from the pan and keep warm.

To the same pan that you cooked the chicken, add some more oil and the remaining butter. When the butter has melted add the cabbage, spring onion, kale and season with salt. Cook for 4-5 minutes on a low-medium heat. Add the veg to the mash and combine.

In the same pan, fry the brown onion for 5 minutes until golden and softened. Add the the rich brown gravy with 3⁄4 cup of water to the pan. Stir until thickened.

Divide the colcannon mash and chicken between serving plates. Top with onion gravy. Enjoy!